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With Winter upon us..

It has been ridiculously cold here in Portland. Record breaking low temperatures have forced us to stay off the roads as much as possible for the past few days so we have been spending a lot of time watching movies (we just got Mary Poppins on BluRay!) and playing video games (Assassins Creed Black Flag is AWESOME). It has also made me crave hearty hot food. Stick to your ribs, hibernation food. So that’s what I have been making. Monday night was a hybrid of Beer Onion Soup and Beef and Barley Stew. Yesterday was Stewed Cabbage and Chicken Tacos, and tonight’s dinner was Spaghetti Squash with a Spicy Shrimp and Cod Tomato Sauce.

Ingredients:

1 Medium Spaghetti Squash

1 Medium Onion Diced

4 Cloves of Garlic Minced

1/2 inch of Ginger Grated

1 tsp Red Pepper Flake

1/2 tsp Cayenne Pepper

2 Cups Beet Greens

1 Cup Crimini Mushrooms Sliced

1 14.5 OZ can of Fired Roasted Mushrooms

1 8 OZ can of Tomato Sauce

1 Cup of Chicken Stock

1 Tsp Lemon Zest

2 Tsp Lemon Juice

1/2 LB 26/30 Raw Shrimp

1 LB Pacific Cod Fillet

1 Tbsp Balsamic Vinegar

1 Tbsp Italian Seasoning

1 Tsp Dried Basil

Salt and Pepper to taste

What to do:

Bake the Spaghetti Squash at 375 for 40 minutes or until you can easily shred it with a fork.

Place it in a bowl and toss with a little olive oil and salt and set aside. I used Garlic Olive Oil, and I could have eaten a bowl of it just like that.

Sautee Onions in a little Olive Oil with the Red Pepper Flakes until the onions become translucent.

Add the Minced Garlic and Grated Ginger and stir until you can smell it.

Add the Fire Roasted Tomato, Italian Seasoning and Dried Basil and allow the flavors to meld at a low simmer for 4 or 5 minutes.